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Caprese Mac & Cheese with Sun-Dried Tomatoes
2 or 4 Serving Dinner

Caprese Mac & Cheese

with Sun-Dried Tomatoes

The tried-and-true combination of mozzarella, tomatoes, and basil – in a creamy plant-based mozzarella béchamel – comes together in under 40 minutes. We elevate your favorite childhood mac & cheese with this beloved trifecta, adding a garlicky basil pesto and a sprinkling of crispy breadcrumbs for a crunchy final touch.

Tags: High-Protein Chef's Choice
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
840
FAT
42g
CARBOHYDRATES
97g
PROTEIN
19g

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INGREDIENTS

  1. 2 Roma tomatoes, diced
  2. 4 garlic cloves (divided), peeled and minced
  3. 5 oz cavatappi pasta
  4. 1/4 cup panko breadcrumbs
  5. 2 tbsp vegan butter
  6. 1 tbsp white miso paste
  7. 2 tbsp all-purpose flour
  8. 1 almond milk
  9. 2 oz plant-based shredded mozzarella cheese
  10. 1/4 cup vegan basil pesto
  11. 2 oz sun-dried tomatoes, roughly chopped
  12. 4 tsp olive oil
  13. Salt
  14. Pepper
Allergens: soy, tree nuts (almond), tree nuts (pine nut), wheat
Tools: Large pot, 8x8 baking dish
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
840
FAT
42g
CARBOHYDRATES
97g
PROTEIN
19g

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INSTRUCTIONS

1
Roast the tomato

Preheat oven to 450°F. Bring large pot of salted water to a boil for pasta. Combine tomatoes, just half the garlic, 2 tsp olive oil, and a pinch of pepper in baking dish and roast until tomato is soft, 6 to 8 minutes. Set aside and set oven to broil on high for step 4.

2
Cook the pasta and prepare the breadcrumbs

Add pasta to boiling water, stir, and cook until al dente, 8 to 10 minutes. Drain and rinse pasta under cold water to stop cooking process. Combine breadcrumbs, 1 tbsp olive oil, and a pinch of pepper in small bowl and stir.

3
Make the sauce

Add butter and remaining garlic to same pot over medium heat and cook until garlic is fragrant but not browned, 1 to 2 minutes. Add miso paste and flour and stir until mixture forms paste. Add almond milk and a pinch of pepper, whisk, and bring sauce to a simmer. Add mozzarella and cook, stirring often, until mixture thickens, 2 to 4 minutes. Remove from heat, add pesto, sun-dried tomatoes, and cooked pasta, and stir to combine.

4
Bake the pasta and serve

Transfer pasta mixture to baking dish with tomatoes and mix well. Sprinkle with breadcrumbs and broil until breadcrumbs are golden brown, 3 to 4 minutes. Divide caprese mac & cheese with sun-dried tomatoes and toasted breadcrumbs between plates. Enjoy! (TIP: All broilers are different; watch carefully to ensure breadcrumbs don’t burn.)

5
CULINARY NOTES:

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.

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